This quick and easy Chicken Saag (chicken and spinach curry aka palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.
(This recipe was originally published in March 2019, but was updated with new photos and content in 2020).
Since first making this chicken saag recipe, I have made it countless times. I always amaze myself with how easy it is to make, and how it satisfies my craving for Indian food. Although my favorite Indian curries when I go out to eat are chicken tikka masala and chicken korma, I have since fallen head over heels for chicken saag (palak chicken).
If you've never eaten or even seen Indian chicken saag curry, you may be a little surprised by it's appearance. It's a cooked spinach curry, so the color and texture is that of a muted green puree.
Take my word for it though, the aroma and flavors of this curry are out of this world! If you like Indian food, definitely give this recipe a try. The taste will speak for itself.
Believe it or not, this recipe rivals the saag at my favorite local Indian restaurant! I may even say I prefer my own heavily spiced concoction to theirs. It contains nearly a dozen spices and aromatics in the pureed spinach sauce.
Ingredient notes
- Chicken: Use boneless, skinless chicken breasts or chicken tenders for this recipe, and cube them into small, bite-size 1-inch pieces.
- Spinach: I use fresh baby spinach since it's already trimmed and easy to use. You can also use regular spinach and trim the stalky stems yourself. Alternatively you can also use a combination of spinach and other dark leafy greens like kale, mustard greens, or Swiss chard. Fenugreek leaves are also quite traditional to include.
- Aromatics & Spices: For this chicken and spinach curry you'll need onion, garlic and fresh ginger for your aromatics. For spices you'll need salt, ground coriander, garam masala (a spice blend), ground turmeric, ground cumin, ground cardamom, and chili powder (such as Indian chili powder or cayenne, NOT American chili powder which is a spice blend and not pure, ground chiles). If you are missing any of the spices you can omit them, but the flavor of the curry will be a bit different than the original. I recommend using all these spices for optimal results.
- Tomato Paste: Tomato paste comes in cans or resealable squeezable tubes. If you have leftover tomato paste to use up from making this chicken saag recipe, use it to make Tas Kebab, Czech Beef Goulash, Individual Beef and Mushroom Pies, Autumn Vegetable Soup with Sausage and Green Lentils, or Armenian Lentil Soup with Macaroni.
- Yogurt: Use plain thick yogurt such as Greek-style, but any thick unflavored yogurt will work.
How to make it
The first step in making this chicken saag curry is to make the spinach sauce. Heat a little bit of oil in a non-stick skillet, and add chopped onion, garlic, and ginger. Cook until softened and aromatic (PHOTO 1). Add your mixture of spices (PHOTO 2).
Stir your tomato paste into water to dissolve, then add it to the spices and aromatics in the pan (PHOTO 3). Mix until combined, and then stir in the spinach leaves. Cover the pan to allow the spinach to wilt. Stir the mixture until all the spinach is wilted, but still vibrant green (PHOTOS 4-6).
Remove from the heat and puree the mixture in your blender or food processor. It should still have a bit of texture so don't over-do it. The sauce is ready!
Next cook cubes of chicken in a bit of oil until cooked through (PHOTOS 7-8).
Pour the spinach sauce over the chicken, and continue to cook so the flavors can meld together (PHOTOS 9-10). Stir in a big spoonful of plain yogurt, and this healthy chicken and spinach curry is ready (PHOTOS 11-12).
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
The recipe comfortably yields 4 servings, although if you are super hungry you can divide it into 2 or 3 larger portions of chicken saag.
I typically serve this simple chicken and spinach curry with plain basmati rice or jeera rice, basmati rice made with cumin seeds. You can also serve it with another dish, such as Chana Dal to expand the menu and yield more overall servings.
Expert tips
Making this recipe on a weeknight is fast and easy. You can prep your chicken in advance by cubing it up and refrigerating it until it's time to cook. You can also measure out all your spices, mix them together, and set them aside. The aromatics are also easy enough to chop, measure, and prep in advance. Then at the last minute, just get cooking.
The saag sauce cooks quite rapidly, as does the chicken. Your authentic, homemade Indian meal will be ready before you know it! Technically, you can even cook the spinach sauce ahead of time and refrigerate it, and then finish the dish by cooking the chicken and adding the sauce to heat it through.
This authentic chicken saag curry is just as delicious reheated the following day. I often take a portion to work for lunch and will admit it's probably the best work lunch ever! If anything the flavor gets even better over time, and it's very easy to reheat in a microwave if that's all you have access to.
FAQs
This curry is quite healthy compared to many other curry dishes. The amount of oil is minimal, but can be reduced further if you prefer, especially if using a nonstick pan to cook it. You may also use reduced fat or fat free plain yogurt to save a few additional calories. Although you can make this chicken saag recipe with chicken thighs, I prefer white meat which is also leaner than the alternative.
"Saag" is more of a broad term for green leafy vegetable curries, and "palak" is specific to curries made with spinach. Both apply in this case, though I've always called it the former so that's what I'll stick with.
If using frozen spinach use about 3 ⅓ ounces of frozen spinach (or about ⅓ of a 10-ounce package) to get the equivalent of 8 ounces fresh spinach. Thaw before using, but no need to squeeze out the excess liquid (it will help keep your sauce the right consistency). You can skip the step of wilting the spinach in the spice sauce, and just transfer the spice sauce and thawed frozen spinach to the blender together and proceed as directed in the recipe. I've used as much as 5 ounces of frozen spinach in this recipe before and it's delicious too, just a bit more spinachy than usual!
Other recipes you may like
- Homemade Naan
- Chicken Vindaloo
- Chicken Korma
- Murgh Makhani (Indian Butter Chicken)
- Murgh Masala (Chicken Masala)
- Murghi aur Masoor Dal (Bombay-style Chicken with Red Split Lentils)
- Chana Dal
- Dal Makhani
- Gajar Matar (Carrots and Peas)
- Browse all Indian Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Chicken Saag (Chicken and Spinach Curry)
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion finely chopped (about 1 cup)
- 2 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons minced fresh ginger
- 1 ½ teaspoons kosher salt plus more as needed (preferably Diamond Crystal brand; start with ¾ teaspoon if using another brand—SEE NOTES)
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ¼ teaspoon Indian chili powder or cayenne pepper or to taste
- 1 tablespoon tomato paste
- ½ cup water
- 8 ounces baby spinach or trimmed regular spinach, washed and dried
- 1 pound chicken breast or tenders cut into 1-inch pieces
- ¼ cup plain yogurt preferably thick Greek-style yogurt
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt (SEE NOTES), coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
- Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don’t want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
- Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.
Notes
- I typically serve this simple curry with plain basmati rice or jeera rice, basmati rice made with cumin seeds.
- The recipe comfortably yields 4 servings, although if you are super hungry you can divide it into 2 or 3 larger portions.
- You can also use a combination of dark leafy greens in this recipe. Try half spinach and half kale, mustard greens, or Swiss chard as another option. Those other greens are more bitter and will change the general flavor of this curry. Fenugreek leaves are also quite traditional to include. The combination of greens is simply a matter of personal preference.
- If using frozen spinach instead of fresh use about 3 ⅓ ounces of the frozen spinach (or about ⅓ of the 10-ounce package) to get the equivalent of 8 ounces fresh spinach. Thaw before using, but no need to squeeze out the excess liquid (it will help keep your sauce the right consistency). You can skip the step of wilting the spinach in the spice sauce, and just transfer the spice sauce and thawed frozen spinach to the blender together and proceed as directed. I've used as much as 5 ounces of frozen spinach in this recipe before and it's delicious too, just a bit more spinachy than usual!
- This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US), preferably Diamond Crystal brand which has larger flakes (this is the brand used in many restaurants, and the brand I use to test all my recipes). If you are using table salt or a fine (less coarse) kosher salt (such as Morton), scale down the salt to ¾ teaspoon to start, and add more later if needed.
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
Cari Missan says
I've made this several times and love it! The only thing I do differently is I don't wipe the pan. That way, the chicken gets the flavor that's left over.
Grace says
Wow!!!! Just made this exactly as written (except sadly didn’t have cardamom and omitted the chili) and it is FANTASTIC! Restaurant quality!!
Anne says
Thanks so much for the speedy response, I’ll double the sauce.
Anne says
This dish was absolutely delicious, better than our local Indian restaurant. The only question I have is how would you make the sauce more liquidy as when I served it over basmati rice there wasn’t as much sauce as you would get in a restaurant once you mixed in the rice. Probably your recipe has more chicken than the restaurants put in. What would you recommend to make the sauce more liquidy?
Victoria says
Hi Anne,
If you want a bigger ratio of sauce to chicken you could double the sauce portion of the recipe or halve the amount of chicken. If you are looking for a less thick sauce, you could also thin it out with a little water when you blend it but I think my first two suggestions will get you closer to your desired result (more sauce, not different sauce). Thinning the sauce may dilute the flavors a bit and it may end up runnier than you want.
Darla says
Super yummy!
Dan Cameron says
Tastes amazing!
Definitely going on my list of favorites.
Gabby says
Victoria, this recipe has been a go-to of mine for a couple years. Like I’ve probably made it a dozen times now. My friends and family love it. As someone with zero experience cooking Indian food (& minimal cooking experience in general haha) I felt it was time to finally leave a comment and thank you for this super approachable and delicious recipe!
Victoria says
Hi Gabby,
Thank you so much for the kind words! I love hearing how much people enjoy my recipes and have included them as part of their regular dinner rotations. I'm glad to hear that you find the recipe easy to follow and consistently get great results. That's always my goal. Thanks again!
Katya says
Came out great! definitely will be making this again!
Thomas says
This is delicious. I would cut the salt in half though. It was a little overpowering.
Victoria says
Glad you enjoyed the recipe! I do already include notes about the salt because the size of the crystals can vary depending on the brand/type used. Diamond Crystal brand (which is what I, and many professional restaurants use) is more coarse than some other brands, so you should definitely start with less salt and add more as needed if using another brand which might have a finer grain.
Silverfox says
During the recent pandemic, I was forced to learn a few new recipes since we couldn’t go to our favorite ethnic restaurants. This recipe for my all-time favorite Indian dish, Chicken Saag, rivals that of any Indian restaurant ! It is a very easy recipe to prepare. I serve it often and have received compliments. Thank you so much.
Crystal says
Made this for my coworkers and everyone loved it!
Courtney says
Just made this and it turned out amazing!!!
Mary says
A wonderful recipe! Easy, healthy and tasty.
Lauren says
This was delicious! Simple ingredients, but packed of flavor. Loved it!
Staci Riddle says
I've made this 3 times in one week! Can't get enough. Second time I doubled, third time I tripled to have more leftovers! I do double the spices overall as we like a lot of spice, we also had extra heat. This is an exceptional recipe and just as good as our favorite Indian restaurant that sadly the owners retired. The only thing, I find it very time consuming to make but totally worth it. Served with Basmati rice and garlic Naan. Delicious! Thank you so much for this recipe!